Jacobs - Easy Salad Recipes
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- Book:Easy Salad Recipes
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- Publisher:Penguin Random House New Zealand
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- Year:2014
- City:Auckland;New Zealand
- Rating:4 / 5
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Im a firm believer in the mantra, if its easy to make, it will be easy to eat, and your family and guests will love you for it. My food style has always been about simply presented, delicious fresh food. These are ten much-loved and tried-and-tested salad recipes from my two popular cook books, Everlasting Feast and The Confident Cook.
This large salad makes a complete meal, including as it does a variety of protein and vegetable ingredients. I love to fill a big platter with fresh green leaves, eggs or cheese, nuts and slices of fruit. For this recipe, a scented salad of apple and blue cheese, all youll need to complete your lunch is some crusty wholemeal bread. I like to use Mahana Red apples and Whitestone Windsor Blue cheese, and the walnuts must be fresh or you risk them tasting bitter.
75g freshly shelled walnuts
2 cups salad leaves (mesclun, baby spinach)
1 cup baby watercress
3 stalks celery (inner pale stalk and leaves)
2 crisp red apples
juice of 2 lemons
50g blue cheese, crumbled
20g blue cheese
100g crme frache
juice of 1 lemon
Pre-heat the oven to 170C. Place the walnuts on a tray and toast in the oven for about 7 minutes. Allow to cool.
Wash and dry all the salad leaves and watercress after picking over and removing any thick stalks. Place in a serving bowl.
Cut off the celery leaves and chop roughly. Cut the celery stalks into thin batons. Place these in the bowl with the leaves.
Core the apples, then cut each apple into thin slices and toss in the lemon juice. Add the apple, walnuts and crumbled blue cheese to the salad leaves.
Whisk the dressing ingredients together and drizzle over the salad, tossing very lightly. Serve at once with steak or as an entre.
The freshly dug potatoes I can buy on the farm stands near Omaha are my favourites. They grow in dark peaty soil and develop more flavour than any other potatoes I have tasted. This potato salad (recipe easily halved) is the perfect dish to cook up when potatoes are young and tender, and its a terrific recipe to take to a barbecue and for casual summer entertaining for a crowd. It is my best ever.
2kg tiny new potatoes, scrubbed well
200g snow peas, finely sliced
2 tbsp olive oil
23 tbsp salted capers
cup mayonnaise
4 spring onions, finely sliced in rings
cup finely sliced mint
Cover the potatoes with water in a saucepan, add plenty of salt and bring to a simmer. Allow to simmer for 15 minutes, then drain well.
Blanch the sliced snow peas for 30 seconds and refresh under cold water immediately (this will keep them crisp and green). Heat the oil in a small frying pan and fry the capers until they are crunchy (about 2 minutes).
Place the potatoes in a serving bowl and carefully toss with the mayonnaise, then add the rest of the ingredients and toss together very lightly. Serve at once while the potatoes are still warm; or, if making ahead, ensure the salad is at room temperature to serve.
I love the combination of flavours in this salad. Three ingredients vie to be the hero: asparagus, baby new potatoes and rich hot-smoked salmon. This is a fabulous spring luncheon dish, or it can be used as an entre or as part of a buffet. Its equally good made ahead, refrigerated, and brought back to room temperature for serving.
500g baby new potatoes, scrubbed well
300g asparagus spears, peeled and cut into 6cm lengths
300g hot-smoked salmon at room temperature
2 limes, peeled with a knife and cut into segments
1 lime, zest and juice
6 tbsp olive oil
2 small chillies, de-seeded and very finely sliced
1 tsp Dijon-style mustard
small pinch of sugar to taste
small bunch of chives, cut into 3cm lengths
Cover the potatoes with water in a saucepan, add salt and bring to a simmer. Cook until tender (about 15 minutes), then drain.
Meanwhile, bring another saucepan of salted water to a simmer and plunge the asparagus into this. Simmer for 34 minutes, then drain and refresh under cold running water to retain the bright green colour.
Break the salmon into bite-sized chunks. Make the dressing by placing the lime juice and zest, olive oil, chillies, mustard, sugar and salt and freshly ground black pepper to taste in a bowl, and whisking together.
Place the warm potatoes, asparagus, salmon and lime segments in a serving bowl, and toss very gently together with the dressing to coat all ingredients. Take care not to break up the salmon chunks or damage the asparagus. Finally, scatter over the chives and serve.
This salad has become one of my signature recipes, and is a study in contrasts. Its always lovely to have the four main flavours sweet, salty, sour and bitter together in a dish. By adding honey to the walnuts you get the sensation of bitter and sweet at once. I also like to ensure that the salad has a few bitter greens as well as tender young sweet leaves. Duck breast served rare is the rule as its juicy, but do remember to rest the cooked duck for at least 10 minutes.
I loved the photo Elizabeth Clarkson took of this salad for the New Zealand Listener so much that I put it on the back of my business card. When we were recently in Japan, the chef in a kaiseki restaurant in Kyoto became so excited when he saw it that he added an extra course of quickly seared duck to our menu. It was superb.
10 baby beetroot
2 large waxy potatoes
3 tbsp duck fat
handful of fresh walnuts
1 tbsp liquid honey
3 tbsp olive oil
2 large duck breasts
3 cups fresh mixed salad leaves and herbs
few opal basil leaves and herb flowers to decorate
juice of 1 lemon
Pre-heat the oven to 170C. Prepare all the ingredients. Boil the baby beetroot in water until tender (about 25 minutes), then peel and cut into halves. Peel and slice the potatoes and blanch in boiling water for 5 minutes. Melt the duck fat in a heavy frying pan, and gently fry the potatoes until golden and tender.
Toss the walnuts in a roasting pan, coating with the honey and 1 tablespoon of the oil, and roast in the oven for 57 minutes until they are crisp. Turn out onto baking paper and allow to cool.
Slash the duck skin in a criss-cross pattern and generously season both sides with salt and freshly ground black pepper. Heat the remaining oil in a heavy-bottomed frying pan and add the duck, skinside down. Reduce the heat to low, and cook for 15 minutes until the skin is crisp and much of the fat has been released. Turn the breast over and cook for 23 minutes. Remove and allow the duck breasts to rest for 10 minutes before slicing.
To assemble the salad, wash the leaves and herbs, dry them carefully and spread on a large serving platter. Evenly scatter the beetroot, potatoes, walnuts and duck slices over. Finish with the basil leaves and flowers, and drizzle a little of the hot duck fat and the lemon juice over everything.
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